Beetroot and feta barley

Recipe serves 2

  • 150g pearled barley
  • 3 -4 small beetroot
  • 2 tbsp fresh thyme leaves, chopped
  • 1 leek, finely sliced
  • 1 garlic clove, finely chopped
  • 100ml veg stock (1/2 veg pot)
  • 2 small carrots, peeled & grated
  • Large handful fresh parsley, chopped
  • 110g feta style cheese goats cheese roughly cubed/crumbled


Preheat over to 200°c

  1. Rub the beetroot in a little oil and roast whole on a baking sheet for 35-45 minutes until soft.
  2. Add the barley to a pan of boiling water and cook for 35 minutes until tender but still a little chewy
  3. Fry the leek in a little oil and butter for 3-4 minutes until soft, add the garlic and thyme and fry for a further 2 minutes
  4. Add the stock and simmer for 5 minutes
  5. Drain your barley and add to the leek /stock mixture.
  6. Rub off the beetroot skins using kitchen paper, chop and add to the barley mix with raw carrot, parsley and cheese. Season and serve warm.